Rhubarb and Ginger Preserve
Over a year ago
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Ingredients
- 2.5 lb Rhubarb
- 2.5 lb Sugar
- 2 Lemons
- 1 Fresh ginger root
- 4 oz Preserved ginger
Accompaniment
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Description
Can be used as a preserve with Ham or Pork but is best on toast or muffins.
Method
-
1
Put the chopped rhubarb in a large bowl in alternative layers with the sugar lemon juice and chopped lemon peel. Cover and leave overnight.
Next day, crush or bruise the root ginger with a rolling pin and tie in a piece of muslin.
Put rhubarb mixture into a pan with the muslin bag, bring to the boil and rapidly boil for 15 mins or until setting point is reached.
Remove scum, pot and cover in the usual way.
NB.
To help reach the setting point more quickly use preserving such which has a little pectin already added.
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